Ruby-Red Raspberry Sauce - cooking recipe

Ingredients

2 (10 oz. each) pkg. frozen raspberries in syrup, thawed
1/4 c. seedless raspberry jam
1 Tbsp. arrowroot or cornstarch
1 Tbsp. Kirsch or Framboise liqueur

Preparation

Place strainer over small saucepan (do not use a fine strainer).
Push raspberries through strainer with a wooden spoon to extract as much juice as possible; discard seed.
Add jam to juice in saucepan and bring to a boil.
Remove from heat. Dissolve arrowroot or cornstarch in liqueur in small cup.
Whisk into sauce.
Cook over moderate heat, whisking or stirring constantly, until sauce comes to a boil and thickens.
Refrigerate until ready to use.
(Can be kept for 1 week, covered, in refrigerator.)